Chicken Kiev

• 3/4 cup softened butter or margarine
• 1 Tbsp chopped parsley
• 1 Tbsp finely cut chives
• 1 Tbsp finely minced green onions or shallots
• 1/2 tsp salt
• 1/8 tsp pepper
• 6 whole chicken breasts, boned and skinned
• Salt and Pepper
• 1 egg
• 1 Tbsp cold water
• Flour
• 2/3 cup packaged bread crumbs
• 1/4 cup butter or margarine

Prepare Chicken: Mix softened butter, parsley, chives, shallots or green onions, salt and pepper. Shape into 6 sticks. Chill or freeze until firm. Place 1 chicken breast between 2 pieces of waxed paper. Pound it slightly with a mallet. Repeat with remaining breasts. Place 1 stick of herbed butter on each breast. Roll breast so butter is completely enclosed. Close edges with wooden picks. Sprinkle lightly with salt and pepper. Heat oven to 400 degress. Beat egg and water in pan or flat dish. Dredge breasts with flour. Dip in egg mixture. Roll in bread crumbs to coat well. Heat butter in large skillet over medium heat. Saute breasts until golden on all sides, turning gently with 2 forks. Put chicken in a shallow baking pan. Bake 15-20 minutes or till tender.

• 1/4 cup butter or margarine
• 1/2 cup finely minced onion
• 1 lb mushrooms, thinly sliced
• 2 Tbsp lemon juice
• 1 tsp salt
• Dash of pepper
• 1 cup dairy sour cream
• 1 pkg (8-oz) fine noodles, cooked and drained

Prepare above mushroom sauce while chicken bakes: Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. Add mushrooms; sprinkle with lemon juice, salt and pepper. Cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove from heat. Stir in sour cream. Mix half the sauce with noodles. Spoon onto serving platter. Remove chicken from oven. Remove wooden picks. Arrange chicken on noodles. Garnish with parsley, if desired. Serve with remaining sauce.

Yield: 6 servings